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First Course Quotes by John Suckling

1 First Course quote by John Suckling

Joy never feasts so high as when the first course is of misery.

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John Suckling has 10 quotes on this site. A few more worth reading:

Expectation makes a blessing dear. Heaven were not heaven if we knew what it was.
Opportunity, to statesmen, is as the just degree of heat to chemists; it perfects all the work.
I prithee send me back my heart, Since I cannot have thine; For if from yours you will not part, Why, then,…
Tis not the meat, but 'tis the appetite makes eating a delight.
'Tis expectation makes a blessing dear...
Joy never feasts so high as when the first course is of misery.
Out upon it, I have loved Three whole days together; And am like to love three more, If it prove fair weather.
Our sins, like to our shadows, when our day was in its glory, scarce appeared; toward our evening, how great and monstrous!
Abruptness is an eloquence in parting, when spinning out the time is but the weaving of new sorrow.
A health to the nut-brown lass, With the hazel eyes: let it pass. . . . . As much to the lively…

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More First Course Quotes

Popular First Course quotes from across the collection:

The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served… — Tony Horwitz
The minute you start saying something, 'Ah, how beautiful! We must photograph it!' you are already close to view of the person… — Italo Calvino
Joy never feasts so high as when the first course is of misery. — John Suckling
In heaven, after antipasti, the first course will be pasta. — Steve Albini
I learned that the hardest party to pull off successfully is Saturday night dinner. This meal is expected to be elaborate: appetizers,… — Ina Garten
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for… — Jacques Pepin
My first course came and I put down my book, and I just happened to put up my hand to scratch my… — Derek Jacobi
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but… — Sally Schneider

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